Egg noodles are one of my favorite staples to keep on hand. They store easily, are super versatile… and well, I’ll admit it – I like their cute ribbon-y shape. I keep ’em in a vintage airtight container and they’re my go-to grab when I’m experimenting with soups and sauces.
Because they’re made with egg yolks, egg noodles have a slightly higher fat content than traditional pasta. But the way I look at it, that’s just part of their allure. That bit of additional fat gives the noodles the hearty, silky texture that makes them so darn good in casseroles, stews and the like.
Lillian Russo was sure using her noodle when she decided to combine delicious chili with al dente egg noodles to perfect her Chili Stroganoff. Eating this dish is a celebration of both Eastern European and American Southwestern cuisines. “I found this recipe on the web, but I tweaked it so much that it became a new recipe!” says Lillian. “If you love chili and if you love beef stroganoff, you will love this recipe! It is so quick to make but it’s very tasty and hearty.”
Similarly, Betty Graves tweaked a classic Americana recipe for Tuna Noodle Casserole to make it her own. She truly elevates the all-American favorite by adding creamy cream cheese! The cheese replaces the more traditional canned cream soup as the crescendo ingredient in this recipe. Not only does it make for a creamier, thicker sauce, but it also adds a unique depth of flavor. “I like this recipe because it is made with cream cheese instead of cream of mushroom soup,” says Betty. She also cautions that timing is key when working with cheese-based sauces like this. “Make sure the noodles are done before making sauce,” she says. “The sauce gets too thick if it sits while waiting for noodles to cook. [Also] make sure the sauce is really creamy before baking. If not it will be too dry when it is baked. To make the sauce more creamy, add more milk to give it a good consistency.”
Crafty cook Gary Hancq surprised even himself by how well his own egg noodling turned out. “WOW!.. It surpassed my expectations,” says Gary of his delicious recipe for Beef Tips and Noodles. “You could serve this to your future mother and father in-law. I didn’t tire of it right up through the second serving later that day.”
So what is Gary’s secret to success? Well, aside from plain tenacity in the kitchen, he has a great eye for ingredients. Not only does he use high quality rib eye in this dish, but he also uses kluski noodles, which are something of a Polish delicacy. The toothsome noodles are denser than average egg noodles. In our view, that equates to even more of a great thing. With a texture similar to German spaetzle, these tasty noodles transform Gary’s dish into a hearty meal fit for any occasion.
Egg noodles are just one example of inexpensive, classic ingredients that add real substance to a wide variety of dishes. Whether you choose classic ribbons, Polish kluski or even the yolk-free version, these noodles are a must-have for any well-stocked pantry. Boil a pot of water, gather ingredients you have on hand and without fail you’ll end up with a tasty meal in a snap.